Made pan pizza the other night on my Grand Hall Gas Grill. Placed a cookie sheet with pizza dough, and a light application of sauce, on top of a set of aluminum covered bricks. After the bottom of the dough developed some color, spread more sauce, cheese and spices.

Friend asked me why I didn't place the dough directly on the grill and the answer was that my 8 yr old grandson probably wouldn't have eaten it if it had grill marks and was too crispy.

That pizza looks mighty good Joe! It's making me hungry and I had a big lunch. In fact I'm thinking I may just need some pizza in next few days myself. As Griffin said you can't beat pizza on the grill.

Thanks guys, that was a picture of one of three pies I made that night. Although my grandson won't eat traditional pizza toppings (peperoni, sausage, meatballs) he did eat a pie I made with ham, crumbled bacon and chopped pickled jalapenos (go figure). His favorite pizza is topped with chopped boneless buffalo chicken bites, which wasn't on the menu that night.

Cooking the pies on a good quality cookie sheet on top of foiled covered bricks permitted better control of the cooking process.